Anybody ready for some pizza? In this household, we are always ready.
This recipe is actually for the crust to be made in a bread maker. I got one from my Grandma for our wedding 23 years ago and it's still going strong. But then again, for the past 10 years (at least) the only time it is used is for thie recipe.
The crust is perfect Every. Single. Time.
I usually make two batches of the dough. Split one in half and it makes a decent cookie sheet size pizza. We each get our own sheet and we always have plenty of leftovers for several lunches, or breakfasts. My girls love it for breakfast. If I need it for a leftover dinner, I usually have to warn them and I have to hear them groan.
There is one suggestion for this recipe. When baking two pizzas at the same time, half way through the bake time, switch the pizzas on the racks. This way they get even bake time. We have found that if you don't, the bottom pizza crust gets very crunchy. Trust me. It does make a BIG difference.
See what I mean? This is just one of the four we made last weekend. I had 3 meals out of just this pizza and it was delicious. Now, here's the recipe.
1 cup plus 2 Tablespoon warm water
2 Tablespoons olive or vegetable oil
3 cups bread flour (I just use all-purpose flour)
2 Tablespoons grated parmesan cheese, if desired
1 1/2 teaspoons Italian seasoning, if desired
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoon bread machine yeast (one packet)
Carefully measure and place all the ingredients, except the toppings, in the bread machine. Do this in the order recommended by the manufacturer.
Select the Dough/Manual cycle.
Heat oven to 400 F
Grease 2 cookie sheets. Divide dough in half. Pat each half into cookie sheet with floured fingers. Add pizza toppings to taste.
Bake 18 to 20 minutes or until crust is brown. (Don't forget to switch the pizzas half way through!)
If you don't have a bread machine, I'm sure you can make this recipe, but I'm not sure how to do that. Google it. Even though the recipe says that Parmesan cheese and Italian seasonings are optional, I highly recoommend them. It adds another layer of flavor to the pizza.
I found this recipe from a Betty Crocker cookbook for bread machines long time ago. It's sad when the book opens right to the page. In the summer, we do grilled pizzas on the outside grill. When it's warmer, I'll share that recipe with you.
Until next time...Stampin' Always
Cheryl, HomeStyle Stamper